My clever friend Pink Patent Mary Janes has created the most lovely thing: SPC Sunday. Here’s what she’s asked Aussies to do …
This Sunday choose to eat an SPC product and share it online. Using Facebook, Twitter and Instagram people are encouraged to use the hashtag #SPCsunday and share their peaches and ice cream they’re having for dessert. Show us the pear crumble you’ve made. Take a pic of the baked bean jaffle.
As she explains: “Our local growers and producers are in trouble due to competing low-priced imported goods, and whole regions are at risk. I’ve been saddened by this plight, and wondered what I could do. Naturally, choosing to buy locally next time I shop will make a difference – but I think it needs to be bigger.”
She’s been inundated with support, including a message of support from Blue Wiggle Anthony Field.
She even scored an interview in The Newcastle Herald explaining her cause. Read it here.
So here’s my contribution to SPC Sunday – a luscious dessert to cool you down on a super-hot Sunday. Granita is so easy to make, it’s my new summer entertaining staple. As an added bonus, it’s gluten-free.
Recipe: Watermelon, strawberry and peach granita
4 cups of watermelon chunks
1 punnet of strawberries, hulled
1 x cup of SPC sliced peaches, undrained
2 tablespoons lemon juice
1/2 cup sugar
METHOD: Combine all ingredients in a food processor or blender. Puree until smooth. Sieve into a shallow, wide pan. Freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve.
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